Sunny Priyan
Peel and grate 1 medium beetroot. Squeeze out any excess moisture using a clean kitchen towel.
In a bowl, mix the grated beetroot with 1/2 cup of ricotta cheese, 1/4 cup of cooked spinach (optional), 1 tablespoon olive oil, 1/2 teaspoon garlic powder, salt, and pepper to taste.
Roll out a sheet of puff pastry on a floured surface. Cut into squares or circles depending on your desired shape.
Place a spoonful of the beetroot mixture in the center of each pastry. Fold over the pastry and seal the edges.
Set your oven to 375°F (190°C). Place the pastries on the baking sheet and bake for 15-20 minutes.
Dust with powdered sugar before serving. Enjoy vibrant beetroot pastries!